Russian Baked Chicken Roll With Omelet
2
Servings
Servings
15m PT15M
Prep Time
Prep Time
60m PT60M
Cook Time
Cook Time
1h 15m
Ready In
Ready In
Recipe: #36321
January 18, 2021
Categories: Main Dish, Poultry, Chicken, Eggs, Eastern European, Small Batch Cooking, Blender, Gluten-Free, Low Carbohydrate, Boneless Pieces more
"For my sister Chris. glutin free gf"
Original recipe yields 2 servings
Ingredients
Nutritional
- Serving Size: 1 (530.7 g)
- Calories 794.1
- Total Fat - 46.8 g
- Saturated Fat - 14.2 g
- Cholesterol - 1456.5 mg
- Sodium - 1224.2 mg
- Total Carbohydrate - 5 g
- Dietary Fiber - 0.2 g
- Sugars - 3.5 g
- Protein - 82.3 g
- Calcium - 270.1 mg
- Iron - 7.7 mg
- Vitamin C - 0.8 mg
- Thiamin - 0.2 mg
Step 1
Preheat oven to 350
Step 2
In blender beat eggs and milk half the salt and pepper
Step 3
Beat until combined
Step 4
Heat oil in small skillet
Step 5
Add eggs
Step 6
Cook on low covered 15 minutes
Step 7
The flip out one piece
Step 8
Meanwhile
Step 9
Butterfly chicken breast
Step 10
Pound out chicken breast
Step 11
Place on square of tinfoil that you have sprayed pam on
Step 12
Season to taste
Step 13
Mince onions
Step 14
Put on with thyme
Step 15
Place omelet in center
Step 16
Roll up
Step 17
Seal with the tinfoil should look like cigar
Step 18
Bake for forty minutes
Step 19
Let cool before slicing
Tips & Variations
No special items needed.
Tags :
Main Dish